Cod with creamy dijon sauce and crispy bacon

Cod with creamy dijon sauce and crispy bacon

Tender fish, buttery cabbage and crispy bacon, served in a Dijon cream sauce, create a sophisticated and satisfying taste sensation. A simple meal that tastes gourmet.

Cod with creamy dijon sauce and crispy bacon

Tender fish, buttery cabbage and crispy bacon, served in a Dijon cream sauce, create a sophisticated and satisfying taste sensation. A simple meal that tastes gourmet.
USMetric
4 servingservings

Ingredients

  • 5 oz. 140 g bacon, cut into smaller pieces
  • 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1 oz. 28 g butter for frying
  • 1½ cups 350 ml heavy whipping cream
  • 2 tbsp 2 tbsp Dijon mustard
  • 1½ lbs 650 g cod, boneless fillet filletcod, boneless fillets fillet or other sustainable white fish fillet cut into portion sized piecesother sustainable white fish fillets cut into portion sized pieces
  • salt and ground black pepper
Butter-fried veggies
  • 1 lb 450 g green cabbage, shredded
  • 1 (2¼ oz.) 1 (60 g) small carrot, peel into stripssmall carrots, peel into strips
  • 2 tbsp 2 tbsp butter for frying
  • salt and pepper
Garnish
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
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Instructions

  1. Fry the bacon in a pan on medium high heat until crispy. Put aside on a plate. Leave the rendered fat in the pan.
  2. Fry onion and garlic in butter in the same pan, until soft.
  3. Add heavy cream and mustard. Mix and let it simmer for about 10 minutes until creamy. Season with salt and pepper to taste.
  4. Season the fish with salt and pepper.
  5. Place the fish in the frying pan and let simmer in the sauce on medium heat for 7-10 minutes, turning halfway through. Taste the sauce and add more seasoning if needed.
  6. While the fish is simmering, in another large frying pan, melt the butter. Add the cabbage and carrot strips and sauté until tender.
  7. To plate, place the fish on top of the cabbage and carrots, and cover with generous serving of cream sauce. Garnish with bacon pieces and chopped parsley.
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5 comments

  1. Marie
    I thought carrots weren't to be eaten on the Keto woe??
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    I thought carrots weren't to be eaten on the Keto woe??

    The orange circle on this recipe indicates that this is one of our moderate low carb recipes, not keto. Those are identified with a green circle. You can read more about the different carb levels here.
    https://www.dietdoctor.com/how-low-carb-is-low-carb

  3. Cecilia Sjögren
    Is it possible to se the carb calculation? When i do the recepie I get 15net carbs per portion. I really liked the dish but with 15g per portion it is not possible for me to have it.
    Reply: #4
  4. Kerry Merritt Team Diet Doctor

    Is it possible to se the carb calculation? When i do the recepie I get 15net carbs per portion. I really liked the dish but with 15g per portion it is not possible for me to have it.

    All of our nutritional information is based on the USDA National Nutrient Database. 10g is the number of net carbs per serving. The total carbs would be 14g per serving.

  5. dgriffin1
    Very delicious recipe. We used red snapper, as that was what we had. Added another tsp of the mustard. Very satisfying meal. Will do again, but with the Cod.

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